Beef and Raisin Empanadas Recipe: Sweet-Savory Folded Pastries With Crispy Edges

This beef and raisin empanada recipe delivers the perfect balance of sweet and savory in every crispy, flaky bite—transforming simple ingredients into a restaurant-worthy dish. The secret lies in the tender beef filling, plump raisins soaked in brandy, and a foolproof dough that bakes to golden perfection.

I've perfected this technique over years of testing, ensuring the filling stays juicy while the pastry achieves that signature crispy edge.

The beauty of these empanadas is their versatility—whether you're using homemade dough or store-bought shortcuts, the result is the same: tender, flavorful pastries with a satisfying crunch.

The filling combines ground beef with aromatic spices, sweet raisins, and a touch of brandy for depth, creating a harmony of flavors that surprises even the most skeptical eaters. This recipe serves as both a comforting weeknight meal and an impressive dish for gatherings.

What you'll achieve is a plate of empanadas with perfectly folded edges, a crispy yet tender crust, and filling that's rich, slightly sweet, and packed with umami. The aroma alone will have everyone gathered around the table, and each bite delivers that perfect contrast of textures and flavors.

Serve with a side of chimichurri or salsa criolla for the full experience.

Ready in about 45 minutes with minimal active time, this recipe is perfect for those who want restaurant-quality results without spending hours in the kitchen. The dough comes together quickly, the filling simmers in under 15 minutes, and baking ensures crispy edges every time. Let's get started!

Ingredients for beef and raisin empanada

Sweet, savory, crispy—just 13 ingredients transform your kitchen into an empanada paradise.

The ground beef is non-negotiable here—80/20 blend gives you that perfect fat-to-lean ratio for juicy filling. Look for grass-fed options at stores like Whole Foods or your local butcher if you want to splurge. Raisins? Sun-Maid are my go-to—they're plump and seedless, which means less chewing and more flavor. Soak them in the brandy for at least 20 minutes (or overnight if you're planning ahead), and trust me, the extra effort makes a world of difference. For the onions, yellow gives you that perfect sweetness when caramelized—red onions can make the filling too acidic.

No brandy? Substitute with red wine or even apple juice—just add a pinch of cinnamon to mimic the depth. Swapping the beef? Ground lamb or turkey works beautifully, but adjust cooking time since they release moisture differently. The dough can be made ahead and refrigerated for up to 48 hours, which is a total game-changer for busy days. For the spices, toast your cumin seeds in a dry pan for 30 seconds before grinding—it adds a nutty aroma that elevates everything. And if you're feeling fancy, brush the baked empanadas with a little honey or apricot jam for extra shine and sweetness.

Dough keeps best wrapped in plastic in the fridge for 2 days or frozen for 3 months—portion it into golf-ball-sized pieces before freezing for easy use. The filling can be prepped ahead and refrigerated for 24 hours, but don't cook it until you're ready to bake the empanadas. For the crispiest edges, preheat your oven to 400°F and bake on a parchment-lined tray. Leftovers? Reheat in a 350°F oven for 10 minutes—they taste even better the second day, if you can believe it.

Step-by-step instructions for beef and raisin empanadas

Here's how to make these crispy, sweet-savory empanadas that balance rich beef with plump raisins perfectly.

In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Add the 1 whole yellow onion, finely chopped, and cook for 5 minutes until softened and translucent. Add the 1 lb ground beef and cook, breaking it apart with a wooden spoon, until it loses its raw color—about 5-7 minutes. This ensures all the juices render out.

Stir in the 3 cloves garlic cloves, minced, and cook for 30 seconds until fragrant. Add the 0.5 cup raisins, 0.25 cup brandy, 1 teaspoon salt, 0.5 teaspoon ground black pepper, 0.5 teaspoon ground cumin, and 0.5 teaspoon smoked paprika. Simmer for 5 minutes until the raisins plump and the liquid reduces slightly. The filling should be moist but not soupy—this ensures it stays flavorful when baked.

In a large bowl, combine the 3 cups all-purpose flour and 1 teaspoon salt. Cut in the 0.5 cup cold unsalted butter, cubed, using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the 0.5 cup ice water and mix until the dough comes together. Avoid overworking it—just combine until it forms a shaggy mass.

Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. Wrap it tightly in plastic wrap and refrigerate for 30 minutes. Chilling firms up the dough, making it easier to roll out without tearing. This step is crucial for achieving those crispy edges you crave.

Preheat your oven to 375°F. On a floured surface, roll the chilled dough into a 1/8-inch thick rectangle. Cut it into 4 equal squares—each should be about 6 inches on each side. Place 1/4 of the beef filling in the center of each square, leaving a 1-inch border around the edges. Fold the dough over the filling, pressing the edges firmly to seal.

Brush the tops with a little ice water to help them brown. Place the empanadas on a parchment-lined baking sheet, leaving 1 inch of space between them. This prevents them from sticking and ensures even browning. The dough should be golden brown and crispy when done—exactly what makes these empanadas irresistible.

Bake the empanadas for 20-25 minutes until the dough is golden brown and crispy. Rotate the pan halfway through for even baking. The filling should be hot and bubbly inside, with the raisins still plump and the beef tender. If the tops aren’t browning enough, broil for 1-2 minutes at the end—just watch them closely to avoid burning.

Let the empanadas rest for 5 minutes before serving. This allows the filling to set slightly, making them easier to handle. Serve warm with a side of chimichurri or a simple green salad to balance the richness. Each bite delivers a perfect harmony of savory beef, sweet raisins, and crispy pastry—just as promised!

Dietary considerations for this dish

Gluten-Free Adaptations

For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Add 1 extra teaspoon of xanthan gum to the dough to mimic gluten’s binding properties.

Keep the butter and water measurements the same, but chill the dough for 45 minutes—it’s more delicate and prone to sticking. Brush the baked empanadas with olive oil instead of water for extra crispiness.

If you prefer a cornstarch-based dough, mix 2 cups cornstarch, 1 cup almond flour, ½ cup cold butter, and ¼ cup ice water.

Roll and fold as directed, but expect slightly less flakiness. For best results, bake at 375°F for 25-30 minutes and avoid overcrowding on the tray.

Dairy-Free Options

The dough’s butter can be replaced with ½ cup dairy-free margarine (like Earth Balance) or ½ cup coconut oil (solid, not melted). For extra richness, use ½ cup vegan butter (like Miyoko’s).

The filling remains unchanged, but brush the baked empanadas with a mix of olive oil and melted dairy-free butter for that golden sheen. Test with a toothpick—it should come out clean when fully cooked.

For a nut-free approach, ensure your gluten-free flour blend is nut-free (check labels) and use sunflower seed butter in place of any nut-based thickeners if needed. The filling’s spices and raisins are naturally dairy-free, so no other adjustments are required beyond the dough.

Lower-Carb Modifications

To reduce carbs, replace ½ cup of the all-purpose flour with ½ cup almond flour in the dough. This cuts carbs by about 30% per empanada while keeping texture intact. For the filling, use 93% lean ground beef to reduce fat further.

Pair with a side of zucchini noodles or a keto chimichurri (made with olive oil, parsley, and lemon) to keep the dish low-carb.

For a cauliflower crust option, blend 2 cups riced cauliflower with 1 egg, ¼ cup grated Parmesan, and 2 tablespoons flour. Press into a thin sheet, cut into squares, and bake for 5 minutes at 400°F before filling.

These hold up well but may require 1 extra minute of baking time to crisp.

Allergen-Friendly Tips

For egg-free dough, replace the ice water with ¼ cup aquafaba (chickpea brine) mixed with ¼ cup water. The dough will be slightly stickier, so dust your surface with cornstarch instead of flour.

If avoiding eggs entirely in the filling, omit them—this recipe doesn’t require any, making it naturally egg-free.

To ensure nut-free and soy-free safety, verify all spices (like smoked paprika) are processed in nut-free facilities. Brands like Penzeys clearly label allergen information. For the dough, avoid cross-contamination by using separate utensils and cutting boards if other allergens are present in your kitchen.

Frequently asked questions